Jul 29, 2010

Smoked Salmon Croquettes

Smoked Salmon Croquettes

I need a ‘Getting fancy with leftovers” section. Suffice to say I had a lot of leftovers after Jeroen slow-smoked the salmon (among other things) for me during the demo—there was simply too much food for the 2.6 people my family consists of.


So, I pulled the Ziploc bag filled with salmon out of the fridge and just stood there, taking in the moment and thinking of what to do with it, when it finally hit me: smoked salmon croquettes! Of course! Or should I say bitterballen?

Whatever you call them, the perfect way to get fish and vegetables into my kid is to throw mashed taters into the equation, cover the whole shebang with breadcrumbs and deep-fry it. Sad but true.

Ingredients:

2 cups mashed potatoes
9 oz (smoked) salmon
1/2 cup green peas
2 scallions
breadcrumbs
lemon juice
flat-leaf parsley
fresh dill
2 eggs
pepper
salt
egg
oil

Optional: Old Bay & Lawry’s lemon pepper



Directions:

The leftover salmon. It was so divine. Don’t tell anyone, but you can also do this with canned salmon.
Smoked Salmon Croquettes

I removed the skin and used a fork to make the pieces smaller. Transfer it to a big bowl.
Smoked Salmon Croquettes

And add your mashed potatoes.
Smoked Salmon Croquettes

I used 1/2 cup frozen peas for this. Well, I defrosted them first.
Smoked Salmon Croquettes

Finely mince two scallions and add them to the bowl.
Smoked Salmon Croquettes

You can never go wrong with fresh herbs. Flat-leaf parsley and dill. Chop a good handful of both but don’t go overboard on the dill, it’s powerful stuff.
Smoked Salmon Croquettes

Add the minced herbs to the bowl, squeeze in some lemon juice (a tbsp or two), and season with salt and freshly cracked black pepper. Want to get real fancy? Grate some of the lemon zest as well, that’s where all the flavor is.
Smoked Salmon Croquettes

This is completely optional but to me seafood needs a little old bay. Half a tsp or so. For those of you who can’t buy this, here’s my Old Bay copycat version.
Smoked Salmon Croquettes

Mix it up, cover the bowl and put it in the fridge for about an hour or so. Letting it firm up will help you shape the balls. Or triangles. Whatever rocks your boat.
Smoked Salmon Croquettes

Fast forward.

Lightly beat two eggs.
Smoked Salmon Croquettes

And put your breadcrumbs in a bowl. I like to season mine with a touch of Lawry’s lemon pepper—my one true addiction.
Smoked Salmon Croquettes

Grab a full dinner spoon of the filling and roll it in your hands.
Smoked Salmon Croquettes

Then dump the ball in the egg, shake off the excess egg and roll it around in the breadcrumbs. Repeat this process until you have two egg / breadcrumb coatings.
Smoked Salmon Croquettes

Put the croquettes back into the fridge for at least an hour.

Pour 1 liter/quart of oil (canola or even sunflower oil will do) into a pot, stick a candy/oil thermometer in there and wait ‘til the temperature is at 375F (180C). I used my stir-fry pan with thermo spot because A) I’m lazy and B) Ii couldn’t find my candy thermometer anywhere. Probably in the sand box, along with my cute, colorful silicone baking cups.
Smoked Salmon Croquettes

Carefully put the croquettes into the hot oil and fry them until crispy and brown, this will take 3 to 4 minutes. Don’t overcrowd the pan, that will make the temperature drop and it’ll become a greasy, soggy mess. Let them drain on a paper towel and serve them with lemon mayonnaise.
Smoked Salmon Croquettes

I know they don’t look it, but they were the most flavorful, crispy little bites I’ve had in a long time. They work as appetizer, party food, lunch or even dinner when you serve it with a salad on the side. Fun little bites.
Smoked Salmon Croquettes

Smoked Salmon Croquettes
Ingredients
    2 cups mashed potatoes
    9 oz (smoked) salmon
    1/2 cup green peas
    2 scallions
    breadcrumbs
    lemon juice
    flat-leaf parsley
    fresh dill
    2 eggs
    pepper
    salt
    egg
    oil
Directions
    Remove the skin and break the salmon up with a fork. Add two cups mashed potatoes, 1/2 a cup (defrosted) peas, and 2 finally minced scallions. Chop your fresh herbs and add them to the filling along with some fresh lemon juice ( a tbsp or 2), salt and freshly cracked black pepper. Mix it up, cover the bowl and put it in the fridge for about an hour or so.

    Carefully put the croquettes into the hot oil and fry them until crispy and brown, this will take 3 to 4 minutes. Don’t overcrowd the pan, that will make the temperature drop and it’ll become a greasy, soggy mess. Let them drain on a paper towel. Serve with lemon mayonnaise.
Variations Adding Old Bay (1/4 to 1/2 a tsp) to the filling and a hint of Lawry’s lemon pepper to the breadcrumbs takes these fun little bites to an even higher level.
Meal type: Appetizer, Partyfood, Lunch
Servings: 25 croquettes
copyright © kayotickitchen.com
Jul 27, 2010

Happy Blogoversary to Me!

Filed under: Expressions,giveaways — Tags: , , , — Kay @ 11:20 am

While I’m away on vacation, I’m celebrating my blog’s second birthday with a shiny and colorful KitchenAid giveaway!

Jul 26, 2010

Peas in a Pod II

  And in the category ‘fun with food’, here’s another one for my printable photo collection. This one was also taken during the garden puree bruschetta posting. The first shot of their edible and circular little buddies can be found right here. Call me crazy, but I’m really liking these shots. There’s something so enticing about food photos. But well, that kinda makes sense seeing as I run a food blog! 

Jul 25, 2010

Pizza Teaser

Here’s my special way of saying I won’t be around for the week to come. A tasty one at it, if I say so myself.

Jul 22, 2010

A Chef and an Egg

Jeroen came over to the house to give me a live demo of the BGE. Suffice to say I was armed with my camera, and appetite. Here’s what happened…

Jul 18, 2010

Funky Dough Bites

Not in a million years did I think it possible to not only bake bread in a BBQ, but to get the best, fluffy and tastiest bread out of it ever.

Jul 17, 2010

Pulled Chicken Sandwich

No time for a pulled pork sandwich that takes hours and hours to make? This pulled chicken sandwich is a much quicker and just as tasty alternative!